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Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten

¹MATFORSK-Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway. ²Agricultural University of Norway, Department of Chemistry and Biotechnology, P.O. Box 5040, N-1432 Ås, Norway. ³Corresponding author. E-mail: ktronsmo@danone.com. Phone: +33 169 35 74 31. Fax: +33 169 35 76 98. ⁴Current address: Danone Vitapole, RD128, F-91767 Palaiseau Cedex, France. ⁵The University of Reading, School of Food Biosciences, Whiteknights, Reading RG6 6AP, UK.

The rheological properties of dough and gluten are important for end-use quality of flour but there is a lack of knowledge of the relationships between fundamental and empirical tests and how they relate to flour composition and gluten quality. Dough and gluten from six breadmaking wheat qualities were subjected to a range of rheological tests. Fundamental (small-deformation) rheological characterizations (dynamic oscillatory shear and creep recovery) were performed on gluten to avoid the nonlinear influence of the starch component, whereas large deformation tests were conducted on both dough and gluten. A number of variables from the various curves were considered and subjected to a principal component analysis (PCA) to get an overview of relationships between the various variables. The first component represented variability in protein quality, associated with elasticity and tenacity in large deformation (large positive loadings for resistance to extension and initial slope of dough and gluten extension curves recorded by the SMS/Kieffer dough and gluten extensibility rig, and the tenacity and strain hardening index of dough measured by the Dobraszczyk/Roberts dough inflation system), the elastic character of the hydrated gluten proteins (large positive loading for elastic modulus [G′], large negative loadings for tan δ and steady state compliance [J_e⁰]), the presence of high molecular weight glutenin subunits (HMW-GS) 5+10 vs. 2+12, and a size distribution of glutenin polymers shifted toward the high-end range. The second principal component was associated with flour protein content. Certain rheological data were influenced by protein content in addition to protein quality (area under dough extension curves and dough inflation curves [W]). The approach made it possible to bridge the gap between fundamental rheological properties, empirical measurements of physical properties, protein composition, and size distribution. The interpretation of this study gave indications of the molecular basis for differences in breadmaking performance.